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Adding sprinkles to moist red velvet cupcakes made with Ensure®

Red Velvet Cupcakes Recipe

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  • Image of Stephanie Jamain, a registered dietician at Abbott Nutrition

  • All the flavour and colour of a classic red velvet cupcake without the food colouring. The addition of the ricotta cheese to the frosting brings down the sweetness and adds a touch more protein. Try this recipe, you will be pleasantly surprised!

    Stephanie Jamain, RD, Dietitian at Abbott Nutrition

  • This

    Vegetarian

    Respects a lacto-ovo-vegetarian diet

  • This recipe takes this much time to prepare Ready in 45 minutes
  • This recipe makes several servings or portions Makes 20 cupcakes

INGREDIENTS

For the cupcakes:
  • 1 bottle (235 mL) Vanilla Ensure® Regular
  • 500 mL (2 cups) all-purpose flour
  • 15 mL (1 Tbsp) natural or pure cocoa powder*
  • 7 mL (1 ½ tsp) baking powder
  • 5 mL (1 tsp) salt
  • 125 mL (½ cup) butter, softened
  • 250 mL (1 cup) granulated sugar
  • 2 eggs
  • 60 mL (¼ cup) beet juice
  • 5 mL (1 tsp) vanilla extract
  • 15 mL (1 Tbsp) lemon juice

* Use pure or natural cocoa powder; avoid dutch processed cocoa powder for this recipe as it may affect the final colour.

For the frosting:
  • 80 mL (⅓ cup) butter, softened
  • 500 mL (2 cups) icing sugar
  • 125 g (½ cup) part-skim ricotta cheese
  • 15 mL (1 Tbsp) vanilla extract

DIRECTIONS

  • Preheat oven to 180°C (350°F). Line muffin pans with 20 paper baking cups.
  • In a medium bowl, combine flour, cocoa powder, baking powder, and salt.
  • In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Mix in eggs, Ensure® Regular, beet juice, vanilla, and lemon juice. The batter will be very lumpy and may start to separate at this point – don’t worry, it gets smooth again once flour mixture is incorporated!
  • Stir flour mixture into batter until just blended.
  • Spoon batter into the prepared cups, dividing evenly. Bake for 20 to
    25 minutes.
  • While cupcakes are baking, prepare frosting by beating together butter, ricotta cheese, and vanilla.
  • Slowly add icing sugar, approximately 125 mL (½ cup) at a time, until desired consistency is obtained.
  • Let cupcakes cool in the pan set over a wire rack before frosting.

Nutrition facts

Serving size: 1 cupcake with icing
  • Calories
  • 230
  • Fat
  • 10 g
  • Sodium
  • 160 mg
  • Carbohydrate
  • 33 g
  • Dietary fibre
  • 0 g
  • Protein
  • 4 g
  • Here are some cooking tips to take your recipe to the next level

  • Tips

  • Beet juice can be replaced with 30 mL (2 Tbsp) red food colouring.

    No lemon juice? Use an equivalent amount of white vinegar.

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